A tart cranberry gravy provides the perfect counterpoint to earthy roast venison. Make it a meal: Serve over Garlic Mashed Potatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium-low heat. Add shallots and garlic; cook, stirring, until softened, 2 to 3 minutes. Add wine, vinegar, juniper berries, salt and pepper. Bring to a boil and simmer until reduced by half, 10 to 15 minutes. Set aside to cool.

  • Place venison in a shallow nonreactive dish just large enough to hold the roast. Pour cooled marinade over venison and cover with plastic wrap. Refrigerate, turning occasionally, for 2 to 4 hours or overnight.

  • Preheat oven to 425 degrees F.

  • Remove the venison from marinade and pat dry, reserving marinade. Rub venison with remaining 1 teaspoon oil. Heat a cast-iron skillet over high heat. Sear the venison, turning with tongs, until browned on all sides, about 6 minutes.

  • Transfer venison to a small metal roasting pan. Roast until an instant-read thermometer inserted in the center of the roast registers 125 degrees F for medium-rare, 45 to 50 minutes. Transfer to a cutting board, tent with foil and let rest for 10 minutes.

  • Meanwhile, strain the reserved marinade into a medium saucepan. Add stock (or broth), cranberry juice, dried cranberries and tomato paste. Bring to a simmer over medium heat. Cook until gravy is reduced by half, 15 to 20 minutes. Combine cornstarch and cold water in a small bowl; slowly whisk into the simmering gravy until slightly thickened. Season with salt, pepper and sugar. Keep warm.

  • Remove strings from venison and carve into thin slices. Serve with the gravy.

Nutrition Facts

250.7 calories; protein 31.8g 64% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 7.1g; fat 4.5g 7% DV; saturated fat 1.5g 7% DV; cholesterol 116.2mg 39% DV; vitamin a iu 78.9IU 2% DV; vitamin c 11.5mg 19% DV; folate 7.3mcg 2% DV; calcium 15.7mg 2% DV; iron 5mg 28% DV; magnesium 38.4mg 14% DV; potassium 542.3mg 15% DV; sodium 350mg 14% DV; thiamin 0.3mg 31% DV; added sugar 2g.